Preheat oven to 350 degrees F.

In a large mixing bowl fitted with a paddle, cream butter and sugars until light and fluffy. Add vanilla. Scrape down the sides of the bowl.

Combine flour and salt and slowly add to butter mixture just until incorporated.

Mix in 1/3 cup chopped nuts.

Using a scant tablespoon of dough, form into acorn shapes. Or form into a log, wrap in foil or plastic wrap and chill. For rolled cookies, slice 1/4" thick.

Chill acorn cookies on a cookie sheet lined with parchment or silicon baking sheet, about 20 minutes.

Bake at 350 degrees F. for 15-18 minutes or until golden brown. Let sit for 5 minutes, then transfer to wire rack to finish cooling.

When cool, dip tops into caramel, then into remaining chopped nuts. Chill until firm.

Store in an airtight container.

Makes 3-4 dozen depending on size.